Fish In Tomato Gravy - Bong Style

Name: Fish In Tomato Gravy - Bong Style
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 pieces Rohu fish; 3-4 tbsp. mustard oil; 1/2 tsp. cumin seeds; 2 bay leaves; 2 dry red chilies; 2 green cardamoms; 1 inch cinnamon stick; 3-4 cloves; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tbsp. coriander-cumin powder; 1/2 tsp. turmeric powder; 1 tsp. salt or to taste; 1/2 tsp. garam masala powder; 2 tomatoes, pureed; 2 green chilies, slit; 1 tsp. ghee; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 #garam_masala - This is my version of a simple fish curry in tomato gravy, to be enjoyed with hot steamed rice. Mustard oil is the medium of cooking to give a traditional Bong flavor to this dish. A tsp of ghee to the end product enhances the flavor. The gravy is light on the tummy and a great lunch menu, especially on weekends. There is nothing like having this comfort food along with hot steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

3 servings

3 piecesRohu fish
3-4 tbsp.mustard oil
1/2 tsp.cumin seeds
2bay leaves
2dry red chilies
2green cardamoms
1 inchcinnamon stick
3-4cloves
1onion, chopped
1 tsp.ginger-garlic paste
1 tbsp.coriander-cumin powder
1/2 tsp.turmeric powder
1 tsp.salt or to taste
1/2 tsp.garam masala powder
2tomatoes, pureed
2green chilies, slit
1 tsp.ghee
1 tbsp.coriander leaves, chopped

Saved

Steps

25-30 minutes

1

Marinate the fish with a pinch of salt and turmeric for 10 minutes. Heat oil in a pan and shallow fry the fish till light brown on both sides. Drain and keep aside.
2

Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms & cloves. Sauté for a few seconds.
3

Add the onion and fry till they turn light brown.
4

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.
5

Now add the pureed tomatoes & continue to sauté till the moisture has evaporated.
6

Add 1 & 1/2 cups water & bring it to a boil.
7

Gently add the fried fish & green chilies into the gravy. Cover & cook on a low flame for 4-5 minutes.
8

When done, switch off the flame. Add the ghee & coriander leaves.
9

Serve with hot steamed rice.